See previous post on jalapeño corn bread sandwich, toasted with melted Havarti cheese. The corn bread itself was nothing spectacular, hence why I turned it into sandwich bread. For lunch today I thought I’d make myself another corn bread sandwich with perhaps some cooked chicken breast as well as Havarti cheese. But, in my mind I could predict what that would taste like: dry and a little boring. I started pulling things out of the fridge. Leftover Classico pasta sauce, onion, green pepper, Havarti cheese, cooked chicken breast, corn bread, and butter. My brain quickly devised a plan and I got to work.
I heated about a tablespoon of butter in a sauce pan and then sprinkled some garlic powder. I crumpled up pieces of the corn bread, probably about 2 cups and once the butter was bubbling I threw the corn bread into the sauce pan. I let that fry for a minute and then added the onion and green pepper, which I had chopped coarsely. Stirred and cooked for about 2 minutes. Next I dumped in the chicken, cut into small pieces. At this point I thought I would make a chicken and bread sauce with the pasta sauce but I changed my mind and I switched on the oven to 330F. Once everything in the sauce pan was heated I transferred it to a baking dish and I poured a bit of the Classico sauce over top. I didn’t want to use the entire contents of the jar so I pulled out a jar of salsa and poured that on as well. Pasta sauce and salsa; they go so well together. Next I cut some Havarti slices and placed them on top of the sauce. Into the oven it went for about 15 minutes (I think).
Best. Lunch. Ever. Wow.